Linguine with Squash Sauce
1 small butternut squash (1 lb)
1 cup chicken broth
1 tbsp olive oil
½ cup chopped onion
2 cloves garlic, minced (2 tsp)
½ tsp red pepper flakes
¼ tsp sage
⅛ tsp nutmeg
⅛ tsp pepper
½ tsp salt
⅓ cup shredded Parmesan cheese
12 ounces linguine
Preheat oven to 400℉
Coat a baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan. Roast in the oven until tender, 30-45 minutes.
Remove from the oven and leave it until it’s cool enough to handle. Scoop squash from skins into a large bowl.
Place squash and chicken broth in a blender or food processor and blend until smooth. Set aside.
Heat oil in a pan over medium-low heat. Add onions and saute until translucent, 5-7 minutes. Add garlic and saute until fragrant, about 1 minute. Add squash, nutmeg, sage, pepper and salt. Heat to simmer. Add Parmesan and heat until cheese is melted and well incorporated into the sauce. Remove from heat and cover to keep warm.
Cook linguine according to package directions. Serve with squash sauce and garnish with additional Parmesan and chives, if desired.
6 servings, 310 calories per serving
Hack: Frozen butternut squash can be used in this recipe.
Hack: Leftover sauce and linguine can be stored in the refrigerator for up to 5 days. They can also be stored in air-tight containers in the freezer for up to 2 months. For better quality, sauce and linguine should be stored separately.